by Tarla Dalal
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South Indian style bhindi. My personal favourite.
- Heat the oil in a pan and sauté the lady fingers in oil until crisp. Remove and drain on absorbent paper.
- Heat the oil again; add the cumin seeds, mustard seeds and urad dal. When they crackle, add the red chillies and curry leaves.
- Add the onions and sauté until it is golden in colour.
- Add the tomatoes, chilli powder, turmeric powder, the ground paste and salt and fry until the oil comes out from the sides.
- Add 1¼ cups of water to the curds, beat well and add it to the mixture.
- Add the sautéed bhindi and cook for a few minutes.
- Serve hot.
- If you don't wish to deep fry the bhindi you can sauté it. But the bhindi.
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